The foodie's bible defines crème fraîche in a fit of patriotism as a French dairy product made from pasteurized cow's milk.
It is a cream to which a culture of lactic bacteria has been added, which thickens the cream and gives it a special flavor with its sharpness, without curdling it.
French cuisine is rightly considered one of the most loved and famous cuisines in the world. Among all kinds of dishes and foods from this cuisine, quite a few people around the world are in love with the famous French desserts.
Whether it's a crème brûlée, éclair or any other dessert from this cuisine, it's a level above them all. One of the secrets of the great success of this cuisine lies in the excellent raw materials, especially crème fraîche.
So if you want to learn how to make crème fraîche like in France, you're in luck. Here is a recipe for quick homemade crème fraîche for various purposes. Not to be missed.
How to easily make crème fraîche
This rich and delicious cream is mainly used for desserts, sauces and even as a spread on fresh breads and pastries that you prepare at home.
For homemade crème fraîche you need:
sour cream-200 g
confectionery cream - 200 g
a pinch of salt
How to make crème fraîche
Mix all the ingredients in a pot. Heat it on low heat for a few minutes until the temperature reaches 37°C.
You should use a thermometer (although you can check with your finger to make sure it's not too hot).
Remove it from heat and transfer it into a storage container for 24 hours at room temperature.
Check if the cream has turned ivory and has an astringent taste and if so, refrigerate it. If not, it is left outside the refrigerator for another 24 hours until the mass stabilizes.
The end result is a cream with a soft and rich and dense texture with a slight acidity.
Crème fraîche can be stored in the refrigerator for up to two weeks.
Crème fraîche is used to prepare the favorite in France Tart Flambée, known in Germany as Flammkuchen.
